CREPES
3 jumbo eggs
1 cup milk or water
¼ cup water
1 cup flour
3 tbs melted butter
dash of salt
Blend all ingredients together in a bowl or food processor. Use batter immediately or refrigerate overnight.
If batter is too thick, thin with extra water.
Spray a medium frying pan with non-stick spray. Heat until quite hot, pour in 1-2 Tbs batter swirling to cover entire bottom. When bubbles appear, turn over carefully and allow to cook for 1 min. Slide onto a plate, or place between wax paper.
* Crepes can be refrigerated for up to 5 days with wax paper between them, sealed in a plastic bag.
CHEESE FILLING
500g ricotta cheese or chunky cottage cheese, drained
3 tbs smooth cream cheese
2 egg yolks
½ cup castor sugar
1 tsp vanilla essence
Stir all ingredients together with a spoon in a bowl.
TOPPING
1-2 cups cream
Cinnamon/sugar for sprinkling (2 tsps cinnamon mixed with 2 tbs sugar)
Preheat oven to 180°C.
Spray an ovenproof dish.
Spoon a heaped tablespoon of cheese filling into the centre of the crepe and fold up into a square. Place with the seam side down in the dish.
Just before baking, pour over the cream and cinnamon/sugar and bake uncovered for 20-30 minutes.
